Chorizo-Spiced Tofu Scramble Breakfast Quesadillas

Steps

1. Make the avocado sauce first: mash the avocado in a bowl with the Greek yogurt, lime juice, cilantro and a pinch of the salt (about a third of it) until smooth and creamy; chill until serving.
2. Heat half the canola oil in a large skillet over medium-high heat. Add the onion and green bell pepper and cook 4 minutes until softened, then add the garlic for 30 seconds.
3. Add the crumbled tofu and cook 6 to 8 minutes, stirring occasionally, until golden in spots.
4. Stir in the chili powder, smoked paprika, cumin, oregano, cider vinegar and the remaining salt; cook 1 minute until fragrant and dry. Transfer the tofu filling to a bowl and wipe out the skillet.
5. Warm the corn tortillas briefly in the dry skillet so they bend without cracking. On half of the tortillas, layer half the cheddar, all the tofu filling, then the remaining half of the cheddar; top with the remaining tortillas.
6. Brush the skillet with a little of the remaining canola oil and cook the quesadillas in batches over medium heat, 2 to 3 minutes per side, adding more of the remaining oil for each batch, until crisp and the cheese melts.
7. Cut the quesadillas into wedges and serve with the avocado sauce.